Strip away the outer leaves of the radicchio as well as the stem and cut them into quarters. In a large pan, heat up 3 Tbs. of the olive oil over medium heat until it smokes, then add the radicchio and salt.
Cook the radicchio cut side down 5 minutes until it begins to brown, even burn a little, then flip to the other cut side and caramelize in the same way.
Remove the radicchio to a serving platter.
Add a Tbs. of olive oil to the pan then add the prosciutto. Cook the prosciutto briskly, flipping every 30 seconds until it is crispy, then place over radicchio.
In the same hot pan add the pumpkin seeds and some salt, toss in the pan for about a minute until they begin to become fragrant and are toasted. Be careful not to burn them. Scatter them over the salad, squeeze a lemon over the whole thing, then finish with a healthy drizzle of balsamic vinegar and fresh cracked pepper.